I thought that my home made hot chocolate mix was the best, but then add home made marshmallows to it and it is a treat like no other. I don't think after making these that I will ever go back to store bought ones again. They are such a difference, melt in your mouth. I cant wait for summer to make them for smores ! Here is my first attempt at them, they say you learn by trying ! But over all its pretty easy . My biggest tip is to be organized and ready- get everything set up
This Recipe is going to make an 8x8 pan - you can double it to make a 9x13 ( unfortunately I thought it was going to do a 9x13 and found out fast it wasn't - Lesson number one for me.
INGREDIENTS:
2 1/2 TBS- Unflavored Gelatin
1 Cup of Water
1/3 Cup of Light Corn Syrup
2/3 Cup of Granulated White Sugar
1/4 tsp Salt
1 TBS Vanilla Extract
Food Coloring ( Optional)
1 Cup of Powder Sugar
1/4 Cup of Corn Startch
DIRECTIONS:
Step 2: Line your 8x8 Pan with Tin Foil to make a ledge on it - lightly spray it with cooking spray ( don't over do it ) lightly is the key word here . Then take a rubber spatula and spray that front to back with the cooking spray also, set those items to the side.
Step 3: In a pot add in
1/2 Cup of Water
1/4 Tsp Salt
1/3 Cup of Light Corn Syrup
2/3 Cup of Granulated White Sugar
* Give a quick stir and bring to a boil and let boil for 6-8 minutes until it reaches 240 degrees on a thermometer. 7 Minutes was our total time. - DO NOT stir it while its boiling and be sure your pan is big enough so you don't over boil it out of the pan.
Step 4 - Turn your mixer on to start the Gelatin and water and slowly add in your hot mixture - SLOWLY but quickly you don't want it to cool or splash back at you. Gradually over the next 45 seconds turn your mixer up to high and let it beat till this magical white fluff appears. Took us about 10 minutes - keep placing your hand on the bottom of your bowl you want it to stay warm, not get cold . After 10 minutes add in 1 TBS of Vanilla -and if you want a colored marshmallow, add in a few drops of food coloring while its mixing at this stage.
STEP 5- When its nice and stiff, shut off and quickly transfer to your foil lined pan with your sprayed spatula - work fast and don't try to get everything out of your mixing bowl. Plop it in and spread it out fast. if you dolly around with scraping bowl, you will get a blob of mix you cant spread out well . ( Lesson two).
STEP 6- Dust the top of it with Powder sugar and corn starch. I did about 1 cup of powder sugar to 1/4 cup of corn starch. Set this aside you will need it later.
STEP 7- After your pan of Marshmallow has firmed up nice and cooled down. Lift out your marshmallows by the foil and peal off - coat the top with your mix of powder sugar and corn starch and dust it nicely. With a large knife, cut your marshmallows in strips and squares. You can use a small cookie cutter also if you wish. We just did squares this time around.
STEP 8 - Roll each piece in your powder sugar.corn starch mix and shake off and transfer to your container. They will keep up to 2 weeks in an airtight container - do not refrigerate them.
Try Them also in your own DIY GingerBread Latte Holiday Drink - Recipe Click HERE
